Macrobiotic Quiche with Brown Rice & Root Vegetable
Macrobiotic Quiche with Brown Rice & Root Vegetable

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, macrobiotic quiche with brown rice & root vegetable. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Macrobiotic Quiche with Brown Rice & Root Vegetable is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. Macrobiotic Quiche with Brown Rice & Root Vegetable is something which I have loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can have macrobiotic quiche with brown rice & root vegetable using 17 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Macrobiotic Quiche with Brown Rice & Root Vegetable:
  1. Prepare 400 ml Brown rice
  2. Prepare 3 cm Lotus root
  3. Get 100 grams Your choice of mushrooms, such as maitake, shimeji, or shiitake
  4. Make ready 1/2 Onion
  5. Get 3 cm Carrot
  6. Make ready 1 tbsp Dried hijiki seaweed
  7. Make ready 1 Salt and pepper
  8. Take 2 tbsp Vegetable oil (your preferred type)
  9. Make ready 1 clove Garlic
  10. Make ready 1 Bay leaf
  11. Prepare 200 ml Soy milk (for the sauce)
  12. Take 2 1/2 tbsp Saikyo white miso (for the sauce)
  13. Get 1 tbsp Kudzu powder (for the sauce)
  14. Prepare 100 grams Whole-wheat flour (for the dough)
  15. Make ready 50 grams Srong bread flour (for the dough)
  16. Prepare 50 ml Water (for the dough)
  17. Make ready 50 ml Vegetable oil (your preferred type) (for the dough)
Instructions to make Macrobiotic Quiche with Brown Rice & Root Vegetable:
  1. To make the pie dough: Thoroughly mix together the dry ingredients and add water and oil alternately. Work it in with your fingers.
  2. Check to the moistness of the dough; if you can gather it into a ball, then it's ready. Leave the dough in the fridge for at least 30 minutes. If you prepare the dough up to this stage the day before, it makes things easier.
  3. Line a pie dish with the pie crust and prick holes in the crust with a fork. Bake the crust for 15 minutes at 200°C.
  4. To make the filling: Lightly rinse the brown rice and place in a sieve. Rehydrate the hijiki in water.
  5. Finely chop the lotus root, onion, carrot, and mushrooms. This step is easier if you use a food processor.
  6. Heat the mashed garlic and bay leaf in a pan along with the oil on a low heat until fragrant.
  7. Add the vegetables from Step 5, turn up the heat, and stir-fry. Once the vegetables have become tender, add the brown rice from Step 1 coat it in the oil.
  8. Add 2.5 cups of water and salt and pepper to taste, mix and let the rice cook.
  9. To make the sauce: Add the kudzu powder to the soy milk and mix in well. Then add the white miso and mix well again.
  10. Add the mixture to a small saucepan and cook over a low heat. When the sauce starts to bubble, it's ready.
  11. Pour the rice mixture over the top of the pie crust and the sauce mixture on top of that. Bake for 20 minutes at 200°C to finish.

So that’s going to wrap it up for this exceptional food macrobiotic quiche with brown rice & root vegetable recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!